Carrot Kosambari/ Carrot Lentil Salad

Kosambari is a traditional salad in Karnataka. It is prepared during major festivals, auspicious occasions, and marriages and even offered as ‘prasada’ in temples. This is also called as Koshimbir in Konkani and Maharashtra and is very easy to prepare.

Kosambari does not involve any cooking, it is basically a mix of soaked lentils and vegetable of choice (cucumber or carrot or both) with right seasoning.  It is healthy, high in protein and also has a cooling effect on the body. This is one salad, we love to have during summers.

I have already posted the Cucumber Kosambari recipe here. The procedure is exactly the same, but this has grated carrots instead of chopped cucumber.

Off this goes to the talented Desi Soccer Mom who is hosting MLLA -34 at her blog. This event is a brain child of Susan at “The Well Seasoned Cook”.


  • 1/3  cup moong daal
  • 2-3 carrots peeled (grated finely)
  • 2-3 green chillies (slit)
  • Salt to taste
  • Juice of 1 lemon
  • ¼ cup shredded coconut 


  • Oil
  • 1/2 tsp mustard seeds
  • Asafetida (a pinch)
  • 2-3 red chillies broken
  • 2-3 Curry leaves


  • Wash the moong daal in enough water and soak it for about 1-2 hours. After that drain the water completely.
  • Add the grated carrot, cut green chillies, lemon juice, coconut, salt and mix well.
  • Now prepare the seasoning (tadka) of oil, mustard seeds, curry leaves, red chillies, and asafetida and pour this over the lentil, carrot mixture. Mix again.

This serves as a great accompaniment with rasam/sambhar rice 

Easy Coconut Rice Recipe, South Indian style

coconut rice
In India coconut is one of the most common offerings to God.  Since is considered ‘sreshtha’ (superior) and auspicious it is offered as a way of prayer. It is first de-husked, broken along with the shell and then offered. After that the coconut is treated as part of prasadam and is consumed by making variety of eatables. 

Being a Konkani, coconut is a part of our everyday food. The morning ritual starts by breaking a coconut offering it to God and making some preparations out of it. There are lots of recipes sweet, savory and curries that use coconut. In our family Coconut rice is usually prepared during festivals along with array of other delicious preparations. My ma-in-law uses coconut oil for this rice and that adds a distinct taste to the rice. 

This is easy to prepare and gets done in no time at all (especially if you have shredded coconut on hand). You can prepare this dish if you have left over rice as well.


  • 1 cup of raw rice (cooked so that the grains are separate, I do not use Basmati for this).
  • ¾ cup shredded coconut (add more or less depending on taste) [use fresh rather than frozen]
  • 2 tsp urad daal/ split black gram
  • 2-3 dried red chillies (broken into 3 pieces)
  • Asafetida a pinch
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • Few cashews
  • Oil (preferably coconut oil)
  • 1 Tbsp chopped coriander/cilantro (optional)
  • salt to taste


  • Cook the rice separately so that the grains are separated and fluffy. Take a big plate and spread out the cooked rice, sprinkle salt and little oil onto it.
  • Take a big pan and heat oil (preferably coconut, else use any oil) and add the mustard seeds. After they splutter add the urad daal, asafetida, cashews, broken red chillies, curry leaves and cook until the urad daal turns light brown.
  • Add the shredded coconut to this and stir for 2-3 minutes until it gets the toasted aroma.
  • Finally add the cooked rice and mix for another2-3 minutes. Mix with wooden spatula so that the rice does not get broken. Add the chopped coriander and check for seasonings and serve hot.

Coconut Burfi/ Nariyal Burfee


Wish you all a Happy New Year.

Hope the Year brings you joy, health and of course good food. (But not the extra weight!) 

Hope you are all having a great time with family and friends, celebrating in style. We have a simple family tradition that we follow every year on New Year’s Eve. We stock up on varieties of cakes earlier in the day from our favorite bakery. Then at the stroke of midnight we snack on them while watching some countdown TV program. Intentionally or not we like to keep it simple and have been following this for many years now. 

I don’t know how you feel about the countdown leading to the New Year. To me it is an intense feeling, the transient period of letting go of the old and welcoming the new as if we are letting go of an old friend and making friends with totally new one. One can only hope that the new one turns out to be better than the new one.

ornaments 015

Speaking of New Year, what is ringing in the New Year without some resolutions? I hope you are able to keep your resolutions. As usual I have started off with a long list that I have put together over the past few days. But having known myself for a long time I know that I won’t follow them for long :-). Even if I follow at least the first two then I will be pleased. 

OK, getting back to the recipe as is the norm I would like to kick off the New Year with something sweet and so here is Coconut Burfi. We love these delicate coconut diamonds and so I make them often at home. Traditionally these are made using coconut, sugar and milk, but I use condensed milk as they get done faster. The same mixture can be rolled into balls (laddos) instead of the diamond shape/burfi like the ones that I have made here.


Coconut Burfee Recipe


  • 2.5 cups shredded coconut (I used frozen variety, fresh should be fine)
  • ½ tin condensed milk /milkmaid
  • ½ tsp cardamom powder
  • A pinch saffron strands
  • 1 Tbsp milk
  • 1 Tbsp butter


  • Warm the milk and then add the saffron strands, mix and keep aside.
  • Heat a heavy bottom flat pan on low flame. Add the shredded coconut first and gently stir it for about a minute.
  • This is to remove any kind of moisture from the coconut and also to bring out its nutty flavor. Be very careful as it gets burnt very fast. The coconut should have a very pale brown color; the aroma from coconut is heavenly.
  • Next add the butter and let it melt, then add the condensed milk and stir. Also add the saffron milk to this mixture.
  • Make sure that the coconut mixture does not get stuck to the bottom.
  • Depending on the quantity it takes about 30-35 minutes to thicken up. Add the cardamom powder at this stage and mix well.
  • Grease a round plate and then transfer this mixture to the plate and flatten it out using a flat bowl.
  • The mixture also thickens up after it is cooled. After it is sufficiently cooled, cut into desired shapes.